You need to pre soak all beans and pulses with the exception of lentils [ and split peas]IME

Using boiling water will reduce the soaking time as will replacing the boiling water every hour

Some pulses need the scuz removing from the water prior to sealing -chick peas for example.

Be very very careful as it is a fine line between cooked and utter mush so I tend to undercook mine a tad to be safe
i also facto in just leaving it to cool naturally as part of the cooking time
Tends to work better with harder pulses like say chick peas than with say soft ones like Butter beans
Trial and error awaits you

Well hurry up, get using it. Don't stand around. Make sure you use it properly.Did you clean the veg first? Have you stabbed the spuds with a fork? Don't put them in until after the meat is done. Don't put he carrots in too early! Watch you don't drop the lid. Make sure you don't leave it too long!

Steam does escape, through the vent, otherwise pressure would increase to enormous levels. The vent is just controlled by a weight so it only lets out enough steam to keep the pressure at about 12psi in my case. I thought condensation on the lid would replenish the water, but the lid was >100C so I guess that didn't happen.

I fried up the onions and chili, then dumped in raw chickpeas, two cartons of chopped toms and a bit more water than I'd usually add, it was a bit thick soupy, to avoid the sauce sticking to the pan whilst I boiled it up to pressure.

It worked a treat. It reduced a bit, the dal is on the runny side of acceptable, the chickpeas are much softer, smoother and more mellow tasting than usual, and the sauce is fruity and tomatoey. 20 mins, and the chickpeas had only been soaking for 6-7 hours.